Raw Strawberry Cheesecake


RAW STRAWBERRY CHEESECAKE

INGREDIENTS

BISCUIT BASE
 
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or himalayan crystal salt

METHOD

  1. Line a 25cm springform cake tin with plastic wrap; it needs to be fully lined with no gaps around the sides.
  2. Using the metal blade in your food processor, blend coconut into a fine flour. Add nuts and pulse until they are the size of large couscous (you want some texture as this makes for a more ‘biscuity’ base). Add the rest of the ingredients and pulse until the dough holds together when squeeze between your fingers.
  3. Firmly press the mixture into the base of the cake tin. Set aside.

INGREDIENTS

WHITE FILLING

1 1/2 cups cashews (soaked in water for 2 hours and rinsed)
3/4 cup young coconut flesh from a drinking coconut (this can be replaced with cashews)
1 cup almond milk
3/4 cup extra virgin coconut oil, in liquid form
1/4 cup cacao butter, in liquid form (or replace with another 50g of coconut oil)
1/2 cup coconut sugar or organic maple syrup
1/4 tsp. vanilla bean seeds, scraped from pod
4 Tbsp. lemon juice
1/4 tsp. sea salt

PINK FILLING

2 1/2 cups fresh or frozen strawberries, thawed
1/4 cup coconut sugar or organic maple syrup
2 Tbsp. lemon juice
1/2 cup extra virgin coconut oil, in liquid form

TOPPINGS

Freeze-dried raspberries or strawberries (optional)

METHOD

  1. Blend all ingredients for the white filling until smooth in a high-speed blender (be careful not to let mixture overheat). The consistency should be a little thicker than cream. Add a drop more almond milk, if needed, to get it super-smooth. Pour half the mixture over the ‘biscuit’ base.
  2. Add all ingredients for pink filling to the remaining mix in the blender. Blend until smooth.
  3. Pour into cake tin on top of the white filling and lightly fold in with a spatula. (Don’t over-mix as you want to create a swirling, two-tone effect.)
  4. Refrigerate overnight, or freeze for 5 hours until set. (This cheesecake also works well as an ice cream cake served from the freezer).
  5. Remove cheesecake from the tin, take off plastic wrap and transfer to a plate. Use a palate knife to smooth the outside of the cheesecake, then decorate with crushed freeze-dried raspberries or strawberries